Recipe by Cookin'Diva
This recipe uses the recently introduced low-carb pasta for a flavor-packed, yet healthy side dish that satisfies your pasta craving without breaking your low-carb diet! Note: The 'Zaar nutrition chart doesn't recognize "low-carb" pasta, so be sure to add the number of carb grams shown on your pasta box. For example, my brand contains 5 G. net carbs, so my corrected total is 7.5 G. net carbs in each serving.
Top Review by CarolynB
Loved it as a good jumping off point but made some changes.<br/><br/>I cooked one pound of large shrimp in light butter and garlic. Added the basil pesto, a can of Italian style diced tomatoes, 1/2 cup of Parmesan and 1/2 cup of Romano cheese, a few shakes of Italian seasoning, a few dashes of Frank's red hot and used FF Half n half instead of the heavy cream. I cooked all of this together and simmer until thicken and added to the cooked penne. My husband quite nearly licked the plate clean. Will definitely be making this again. Will try with chicken next time.
- 16 ounces low-carb pasta
- 1⁄4 cup basil pesto (found in refrigerator section by fresh herbs)
- 1⁄2 cup parmesan cheese, grated
- 8 ounces heavy cream
- 2 tablespoons olive oil
Directions See How It's Made
- Prepare pasta according to package directions; drain. HINT - save 1/4 cup pasta water to add to pasta later if it needs more liquid.
- Stir all other ingredients into hot pasta, saving a little of the Parmesan to sprinkle on top. If the dish seems too dry, you can add a little of the reserved pasta water (the starch in that water helps to bind the sauce).
- A nice variation is to toss in about 20 grape tomatoes (split in half first) as you toss all the ingredients. They add wonderful color and flavor.